Instant Pot Chicken Tortilla Soup


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Instant Pot Chicken Tortilla Soup {21 Day Fix}


Course: Soup

Yield: 1 1/2 cups



  • 1 14 lb raw boneless skinless chicken breasts (about 3-4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed
  • 1 cup black beans (no salt added) drained & rinsed
  • 1 medium onion diced
  • 1 jalapeno diced
  • 2 cloves garlic minced
  • 4 cups organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 14 tsp. black pepper
  • organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt
  • Optional toppings – avocado cheese, lime, Greek yogurt, cilantro


  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!

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